Chocolate-Hazelnut Macaroons

Dec 5, 2006

Mark Thomas

Food Director Susan Westmoreland remembers that when she was six, her great-uncle from Italy arrived bearing the largest box of chocolates that she'd ever seen. They were chocolate-hazelnut Baci, and she fell in love with the flavor combination. Although these chewy-crisp cookies are scrumptious on their own, you can make them even more elegant by sandwiching two together with some melted chocolate.

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Ingredients

Yields:
1

Cal/Serv:
50

1 c.
hazelnuts

1 c.
sugar

1/4 c.
unsweetened cocoa

1 oz.
unsweetened cocoa

tsp.
salt

2
large egg whites

1 tsp.
vanilla extract

Directions

Cook Time:
0:10

Total Time:
0:10

Preheat oven to 350 degrees F. Line large cookie sheet with kitchen parchment or foil.

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